Recipe converter
Paste a recipe, tell PrepMate how many servings you want, and every ingredient is rescaled for you — with cooking-friendly fractions instead of ugly decimals. Nothing leaves your device.
One ingredient per line. Fractions (¾, 1 1/2), decimals, grams and ranges (2-3) all work. Lines without a number pass through untouched.
Scaling a recipe in three steps
Drop in the ingredients
Copy the list straight from a cookbook, a website or your own notes. PrepMate reads mixed numbers, unicode fractions and metric weights.
Set the target
Switch the recipe from four to six servings, halve it for two, or use a plain multiplier. The scale factor updates as you type.
Cook from the new list
Read the rounded amounts right on screen or copy them to your notes app. Quantities land on the nearest sensible fraction.
Why cooks keep this tab open
Fractions you can measure
Doubling three-quarters of a cup gives 1.5 cups; halving it gives 3/8. PrepMate does that arithmetic and rounds to amounts your measuring spoons actually have — no 0.1875 nonsense.
Nothing is uploaded
The whole tool runs as plain JavaScript in your browser. Your grandmother's recipe is not sent to a server, logged, or shared — close the tab and it's gone.
No wall in the way
No account, no email, no popup asking you to subscribe before you can see the answer. Open the page and it just works, even with the Wi-Fi off.
About converting recipes
Almost every recipe is written for a serving count that doesn't match the moment you're cooking in. A traybake sized for eight is too much for a weeknight; a cocktail built for one has to stretch to a party. Rescaling by hand means multiplying every line and then wrestling the results back into fractions you can actually spoon out — which is exactly the fiddly step this converter removes.
How the scale factor works
When you go from a recipe's original yield to your target yield, the factor is simply target divided by original. Six servings out of a four-serving recipe is a factor of 1.5, so every quantity is multiplied by 1.5. The multiplier mode skips the servings entirely and applies whatever number you pick, which is handy when a recipe never stated how much it makes.
Why the fractions matter
Kitchen tools are graded in halves, thirds, quarters and eighths, not decimals. Multiplying 3/4 cup by 1.5 gives 1.125 cups, which is meaningless at the counter — but expressed as 1 and 1/8 cups it maps onto a one-cup and a one-eighth measure. PrepMate rounds each result to the closest common cooking fraction so you never have to translate a decimal mid-recipe.
Where scaling has limits
Ingredient amounts scale cleanly, but a few things don't move in a straight line. Baking times change far less than volume, pan sizes may need rethinking, and leavening, salt and strong spices are worth tasting rather than trusting blindly at extreme multiples. Treat the converted list as an accurate starting point and use a cook's judgement for the rest.
Questions cooks ask
Does it understand fractions like ¾ or 1 1/2?
Yes. Unicode fractions (½, ⅓, ¾), mixed numbers written as "1 1/2", plain fractions like "1/2", decimals and whole numbers are all recognised, and the results come back as clean fractions too.
Can I scale metric weights and millilitres?
Absolutely. A line like "200 g dark chocolate" or "150 ml cream" is scaled just like cups and spoons. The number is multiplied and the unit is left exactly as you wrote it.
What happens to lines with no quantity?
They pass straight through. "Salt to taste" or "a pinch of nutmeg" stays exactly as written, so your list still reads naturally after scaling.
Is any of this sent to a server?
No. The converter is a single self-contained page. All the maths happens locally in your browser, so your recipes are never uploaded, stored or seen by anyone.
How does it handle egg counts and ranges?
Ranges such as "2-3 cloves" are scaled at both ends. Whole-item counts like eggs are rounded to the nearest whole where it makes sense — always sanity-check items that can't be split.
Do I need to install anything?
Nothing at all. It's a web page. Bookmark it, and because it works offline once loaded you can even use it in a kitchen with no signal.